Ackawi Cheese vs Queso de Acehúche

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queso de Acehúche is semi-hard, elastic, slightly moist and made from goat milk.

What Is Ackawi Cheese?

Akkawi is a white brine cheese from the Levant, named after the port city of Acre. It is usually made from pasteurized cow's milk, cured two days in salted whey brine, and eaten with soft flatbread or on its own as a table cheese.

What Is Queso de Acehúche?

Queso de Acehúche is a pressed uncooked cheese from the province of Cáceres in Extremadura, Spain, made with whole raw goat's milk. It has held a European PDO since 2022 and is known for its soft elastic paste and yellow to ochre rind, sometimes rubbed with olive oil or paprika.

What's the Difference Between Ackawi Cheese and Queso de Acehúche?

• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Queso de Acehúche (Goat)
• Milk treatment: Ackawi Cheese (pasteurized), Queso de Acehúche (Raw)
• Texture: Ackawi Cheese (soft, brined), Queso de Acehúche (Semi-hard, elastic, slightly moist)
• Rind: Ackawi Cheese (natural), Queso de Acehúche (Waxy, yellow to dark ochre, may develop a smear; can be coated in paprika or oil)
• Aging: Ackawi Cheese (2 days in brine), Queso de Acehúche (Minimum 40 days)
• Taste: Ackawi Cheese (mild, milky, salty), Queso de Acehúche (Low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Queso de Acehúche?

Ackawi Cheese reads as mild, milky, salty, while Queso de Acehúche brings low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Queso de Acehúche's medium to high intensity, lactic (goat’s milk) with putrid notes. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Queso de Acehúche at minimum 40 days.

Can You Substitute Ackawi Cheese for Queso de Acehúche?

Ackawi Cheese can stand in for Queso de Acehúche in many dishes, but the switch will shift the overall character of the recipe. Expect soft, brined bite and body where the recipe calls for semi-hard, elastic, slightly moist. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Queso de Acehúche brings low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses notes.

Which Is Better, Ackawi Cheese or Queso de Acehúche?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, brined cheese, go with Ackawi Cheese. For a semi-hard, elastic, slightly moist profile, Queso de Acehúche is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Queso de Acehúche fits dishes calling for low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses.

Frequently Asked Questions

Is Ackawi Cheese the same as Queso de Acehúche?

No, they're distinct cheeses. Ackawi Cheese is made from cow, goat, or sheep milk; Queso de Acehúche uses goat. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Queso de Acehúche minimum 40 days.

Is Ackawi Cheese similar to Queso de Acehúche?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Ackawi Cheese for Queso de Acehúche?

You can, but expect a shift in richness and milk character.

Does Ackawi Cheese taste like Queso de Acehúche?

Ackawi Cheese reads as mild, milky, salty, while Queso de Acehúche is low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses. Aromas also diverge. Ackawi Cheese leans mild, milky, and Queso de Acehúche is closer to medium to high intensity, lactic (goat’s milk) with putrid notes.

What is Ackawi Cheese made of?

Ackawi Cheese is made from cow, goat, or sheep milk (pasteurized). It's typically aged 2 days in brine. It originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria.

What is Queso de Acehúche made of?

Queso de Acehúche is made from goat milk (raw). It's typically aged minimum 40 days.

Which should I choose, Ackawi Cheese or Queso de Acehúche?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Queso de Acehúche is semi-hard, elastic, slightly moist.